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Nut-free muesli bars

Serves: 8
Prep: 10
Cook: 20

    Little hands love muesli bars – and with no nuts, these are the perfect make ahead lunch-box treat. Wholefood provided goodness - iron, protein and fibre from seeds and wholegrains.

    Looking for more lunchbox ideas?  Download your free copy of the new Weet-Bix Better Brekkie Back to School Cookbook featuring quick and easy recipes your kids will actually want to eat! To download your free e-cookbook click here


    • 1/2 cup tahini, room temperature
    • 1/2 cup honey
    • 1/4 tsp sea salt
    • 1/2 tsp cinnamon
    • 1/4 cup boiling water
    • 3 Weet-Bix wheat biscuits, crushed
    • 1/2 cup shredded coconut
    • 1/2 cup rolled oats
    • 1/2 cup large seeds (we used a combination of pepitas and sunflower seeds)
    • 2 Tbsp flaxseed (linseed) meal


    1. Preheat oven to 180°C (350°F). Line the base and two sides of a square 20 cm cake tin with a strip of baking paper.
    2. Combine tahini, honey, salt, cinnamon and boiling water in jug and whisk until smooth.
    3. Combine dry ingredients (Weet-Bix wheat biscuits through to flax meal) in a large bowl. Add tahini mixture and stir well to evenly coat.
    4. Spoon mixture into the prepared tin. Use a silicone spatula to firmly press into an even layer.
    5. Bake 20 minutes until golden. Cool in pan 10 mins, move to a rack and cool completely. Cut into bars to serve.


    • Replace honey with maple syrup, or rice syrup, for a vegan bar.
    • Add some dried fruit and/or nuts for a tasty twist on this classic.

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